Chestnut Free Honey Garlic Pork Chops
Sticky, golden, and deeply savory, these honey garlic pork chops deliver serious weeknight satisfaction with a sauce that practically begs to be spooned over everything on the plate. A quick rub of turmeric and ginger gives the chops a warm, aromatic crust before they hit the pan, and that sear builds the flavor foundation for everything that follows. The sauce comes together right in the same skillet — honey, coconut aminos, apple cider vinegar, and bone broth whisked with arrowroot starch until it thickens into something glossy and irresistible. Coconut aminos stand in beautifully for soy sauce here, keeping the whole dish free from common allergen concerns without sacrificing any of that umami depth. The garlic slices get a quick toast in the pan drippings before the sauce goes in, which adds a mellow, slightly caramelized note that makes the whole thing taste like it took far more effort than it did. Finishing the chops directly in the simmering sauce means they stay juicy and soak up every bit of that sticky glaze. A scatter of fresh parsley at the end keeps it looking sharp and tasting bright.
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp coconut oil
For the sauce
- 6 cloves garlic, thinly sliced
- 3 tbsp honey
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ cup bone broth
- 1 tsp arrowroot starch
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the pork chops completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ginger, then rub the mixture evenly over both sides of each chop.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork chops in a single layer and sear undisturbed for 4 minutes, until the underside is deep golden and releases easily from the pan.
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